If you're looking for an easy potsticker recipe that delivers crispy bottoms, juicy filling and loads of flavour, these homemade Asian pork dumplings are just the thing. Filled with Asian-style pork, cabbage and fresh aromatics, these pan fried pork dumplings are wonderfully satisfying and far easier to make than you might think. Whether you're searching for a classic potsticker recipe, a delicious pork and cabbage dumpling, or simply want to learn how to make potstickers at home, this recipe is a great place to start.
Making Asian crispy potstickers is a labour of love – they do take a while but the result is amazing and they taste much better than anything you will buy from a store. These pork and cabbage potstickers will rival your local Asian restaurant for sure!
I try to make this recipe when I have a bit of time to spare, like at the weekend. It can be fiddly but if you are not in a rush, making these potstickers can be really enjoyable. They have an amazing texture…crispy bottoms, juicy pork filling and a soft steamed top, they have it all!
These Asian crispy potstickers are pure comfort food in our house. My wife absolutely loves them, while my 5-year-old is still a little wary of giving them a proper chance! although I'm convinced it's only a matter of time once curiosity wins! They do take a little time to make, but they're surprisingly easy and don't require any special equipment Once you bite into that juicy pork and cabbage filling with the crispy golden bottom, you'll see exactly why they're so worth it.
History and Origin of Asian potstickers:
Potstickers are a type of Chinese dumpling, a much-loved staple in Chinese cooking made with simple dough wrappers made of flour and water filled with savoury fillings such as pork, vegetables or a mixture of both. They are especially associated with northern China, where dumplings have long been an important part of home cooking and celebration food.
What makes potstickers different from other dumplings is the way they are cooked. Instead of being simply boiled or steamed, they are pan-fried first so the base turns golden and crisp, then finished with steam so the wrapper stays tender and the filling cooks through. The English name "potsticker" is linked to the Chinese term guotie, which refers to dumplings cooked against the surface of the pan or wok. Their combination of juicy filling, soft wrapper and crispy bottom is exactly why they remain one of the most popular Asian dumpling recipes to make at home
If your family loves “Asian crispy potstickers” as much as mine does, you’re in good company - we’ve got plenty more delicious comfort food recipes for you to try. Here are a few more recipes that always go down well at our table:
- Roasted veg, avocado and baba ganoush sandwich
- Lebanese Turkey kofta Mezze plate
- Pesto Caprese chicken sandwich
- Chicken Caesar salad wraps
- Cauliflower cheese
- Butternut squash Gnocchi
- Creamy Tuscan chicken orzo
- Irish bacon, cabbage and potato soup
- Creamy Salmon, lemon and dill pasta
- Jerk salmon with rice and peas
Jump to:
- History and Origin of Asian potstickers:
- Ingredients and substitutions for Asian pork potstickers:
- What equipment will you need to make Asian fried dumplings?
- How do I make Asian potsticker dumplings?:
- Serving suggestions for homemade Asian pork potsticker dumplings:
- Variations of pork fried dumplings:
- How to store and freeze pork potstickers:
- FAQ
- Asian crispy potsticker recipe with pork & cabbage
- Related
- Pairing
Ingredients and substitutions for Asian pork potstickers:
See recipe card for quantities.
Jump to Recipe- Pork mince - This gives the filling plenty of flavour and keeps it juicy. You could swap it for chicken mince or turkey mince if you prefer something a little lighter.
- Flour - Plain flour is all you need for the dumpling dough.
- Boiling water - Very hot water helps create a softer, more pliable dough that's easier to roll out.
- Sesame oil - Adds that lovely nutty flavour you expect in a good potsticker filling and dipping sauce. If needed, you can use a neutral oil in the filling, though the sesame flavour really does add something special.
- Spring onions - These add freshness and a mild onion flavour.
- Garlic - A must for flavour. Fresh is best here.
- Ginger - Brings warmth and that classic Asian flavour.
- Lemongrass - Adds a fresh, fragrant note. If you don't have it, you can simply leave it out for a more classic pork dumpling flavour.
- Chilli - Adds a gentle kick. Use as much or as little as you like depending on your heat preference.
- Carrot - Adds colour, sweetness and a bit of texture.
- Yellow pepper - Gives a little sweetness and crunch. You could use red pepper instead if that's what you have.
- Savoy cabbage - A great choice for texture and flavour. You could also use Chinese cabbage if needed.
- Soy sauce - Adds saltiness and depth to both the filling and the dipping sauce.
- Rice wine vinegar - Gives the dipping sauce its lovely tang. If you don't have it, white wine vinegar or cider vinegar can work in a pinch.
- Sweet chilli sauce - Brings sweetness and a little heat to the dipping sauce.
- Coriander - Adds freshness right at the end. If you're not a coriander fan, you can leave it out or use a little extra spring onion instead.
What equipment will you need to make Asian fried dumplings?
- Frying pan: Every kitchen needs a good non stick frying pan. I have owed this frying pan for years and I use it 4-5 times a week and it is still in great condition. A non stick pan is essential to get that crispy bottom for this recipe.
- Mixing bowl: This recipe requires a large mixing bowl to make the dough and make the filling. I have been using this set of mixing bowls for years and they are still in perfect condition.
How do I make Asian potsticker dumplings?:
Making these homemade potstickers is much easier than you might think, and once you get started, the rolling, filling and folding becomes surprisingly fun. Follow the steps below for crispy bottoms, juicy pork filling, and dumplings that are absolutely worth a little hands-on effort
1: Make the dough – Place the flour in a mixing bowl. Gradually pour in the very hot water (straight from the kettle is perfect), using a fork to mix as you go.
Keep mixing until it starts to come together into a rough dough.
2: Knead until smooth – Tip the dough out onto a lightly floured surface. Once it's cool enough to handle, knead for 7-8 minutes until smooth, adding a little extra flour as needed to stop it sticking. Pop the dough into a bowl, cover, and leave it to rest for 20 minutes.
3: Prepare the filling – While the dough is resting, make the filling. In a large bowl, combine the pork mince, shredded cabbage, garlic, ginger, lemongrass, chilli, spring onions, yellow pepper, soy sauce, sesame oil, coriander and carrot. Mix well until everything is evenly combined, then set aside.
4: Knead again – Once the dough has rested, give it another knead for 6 minutes.
Dust with a little flour if needed.
This helps make it nice and pliable for rolling
5: Shape the wrappers – Roll the dough into a long sausage about 1 inch thick, then cut it into 24 equal pieces. Roll each piece into a ball. Using a rolling pin, roll each one out into a flat circle about 3-4 inches in diameter. Arrange them on a floured tray and keep them covered so they don't dry out.
6: Fill the dumplings – Place about 2 teaspoons of filling into the centre of each wrapper. Lightly wet the edges with water, fold the dough over the filling, and crimp the edges firmly with your fingers to seal.
They should look a bit like mini pasties.
7: Keep covered – Transfer the finished dumplings to a floured tray and keep them covered while you work through the rest.
Dumpling wrappers dry out quickly.
8: Cook the potstickers – When you're ready to cook, heat a frying pan over a medium heat with a little sesame oil. Place the dumplings in the pan flat side down and fry for a few minutes until golden brown underneath.
9: Steam to finish – Add water and quickly cover with a lid. Let the dumplings steam for about 11 minutes. Most of the water should be absorbed during cooking. Check halfway through and add a splash more water if needed
10: Make the dipping sauce – In a small bowl, whisk together the soy sauce, rice wine vinegar, sweet chilli sauce, honey and sesame oil until well combined.
This sauce is so quick and easy to make.
11: Serve – Serve the dumplings hot with the dipping sauce, topped with diced spring onions and toasted sesame seeds, if you like. Then try not to eat them all straight from the pan.
Serving suggestions for homemade Asian pork potsticker dumplings:
- Serve the potstickers hot from the pan while the bottoms are still nice and crisp.
- Pair them with the dipping sauce for the best flavour.
- Sprinkle over some chopped spring onions for freshness.
- Add a few toasted sesame seeds for extra crunch, if you like.
- Serve them as a starter or light bite.
- Turn them into a full meal with steamed rice on the side.
- They also go well with stir-fried greens or a fresh crunchy salad.
- For a bigger spread, serve them alongside noodles, cucumber salad or a quick slaw
- Add them to an Asian broth or Thai soup
Variations of pork fried dumplings:
How to store and freeze pork potstickers:
If you have leftover cooked potstickers, let them cool completely, then store them in an airtight container in the fridge for up to 2-3 days.
For uncooked potstickers, arrange them in a single layer on a floured or lined tray and freeze until firm, then transfer them to a freezer-safe bag or container so they don't stick together. They can be frozen for up to 3 months
Cooked potstickers can also be frozen once cooled, and are best used within 2 months.
You can cook uncooked potstickers straight from frozen, no need to defrost, using the same pan-fry and steam method, adding a little extra cooking time if needed.
- Keep it covered - Dough and wrappers dry out quickly, so keep them covered as you work.
- Don't overfill - About 2 teaspoons of filling is plenty.
- Seal well - Wet the edges and press firmly to stop leaks.
- Dust with flour - A little flour helps prevent sticking.
- Watch the water - Check halfway through steaming and add a splash more if needed.
- Get that golden base - Let the bottoms crisp up before adding water.
- Freeze extras - These freeze brilliantly, so make a double batch if you can.
- Serve straight away - Best eaten hot, crisp and fresh from the pan.
FAQ
Are dumplings and potstickers the same thing?
Not exactly. Potstickers are a type of dumpling, but "dumpling" is the broader term that covers lots of different styles, shapes and cooking methods
What is the difference between potstickers and gyoza?
Potstickers are Chinese-style dumplings, while gyoza are the Japanese variation. Gyoza are usually smaller, with thinner wrappers and a slightly more delicate texture.
What is an american potsticker?
In American usage, a potsticker usually means a Chinese-style pan-fried dumpling with a crisp bottom and a soft steamed top. The word itself is used in North American English and became established in the 1960s
Are potstickers healthy?
They can be, depending on how they're made. Potstickers contain protein, carbohydrates and often vegetables, but the overall nutrition depends on the filling, how much oil is used, and how salty the dipping sauce is. Homemade versions are often easier to keep balanced.
Can you freeze homemade potstickers?
Yes – and it's a brilliant idea. Freeze them uncooked on a tray first, then transfer them to a freezer bag once solid so they don't all snuggle together into one giant dumpling.
What sauce goes well with potstickers?
A simple soy-based dipping sauce is always a winner. For this recipe, the mix of soy sauce, rice wine vinegar, sweet chilli, honey and sesame oil works beautifully, salty, tangy, sweet and just a little bit addictive
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Asian crispy potsticker recipe with pork & cabbage
Equipment
Ingredients
- 290 grams plain flour
- 125 ml Boiling water
- 500 grams pork Mince
- ¼ shredded savoy cabbage
- 4 cloves diced garlic
- 1 diced Lemongrass
- Thumb sized piece diced Ginger
- Handful chopped Corriander
- 1 diced Carrot
- ½ diced Chilli
- 3 diced Spring onions
- ½ Diced Yellow pepper
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 150 ml water
Dipping sauce
- 4 tablespoon soy sauce
- 1 teaspoon Rice wine vinegar
- 2 tablespoon sweet chilli sauce
- 1 teaspoon Honey
- 1 teaspoon sesame oil
Instructions
- Make the dough – Place the flour in a mixing bowl. Gradually pour in the very hot water (straight from the kettle is perfect), using a fork to mix as you go. Keep mixing until it starts to come together into a rough dough.
- Knead until smooth – Tip the dough out onto a lightly floured surface. Once it's cool enough to handle , knead for 7-8 minutes until smooth, adding a little extra flour as needed to stop it sticking. Pop the dough into a bowl, cover, and leave it to rest for 20 minutes. Think of this as the dough's little spa break.
- Prepare the filling – While the dough is resting, make the filling. In a large mixing bowl, combine the pork mince, shredded cabbage, garlic, ginger, lemongrass, chilli, spring onions, yellow pepper, soy sauce, sesame oil, coriander and carrot. Mix well until everything is evenly combined, then set aside.
- Knead again – Once the dough has rested, give it another knead for 6 minutes, dusting with a little flour if needed. This helps make it nice and pliable for rolling.
- Shape the wrappers – Roll the dough into a long sausage about 1 inch thick, then cut it into 24 equal pieces. Roll each piece into a ball. Using a rolling pin, roll each one out into a flat circle about 3-4 inches in diameter. Arrange them on a floured tray and keep them covered so they don't dry out.
- Fill the dumplings – Place about 2 teaspoons of filling into the centre of each wrapper. Lightly wet the edges with water, fold the dough over the filling, and crimp the edges firmly with your fingers to seal. They should look a bit like mini pasties.
- Keep covered – Transfer the finished dumplings to a floured tray and keep them covered while you work through the rest. Dumpling wrappers dry out quickly.
- Cook the potstickers – When you're ready to cook, heat a frying pan over a medium heat with a little sesame oil. Place the dumplings in the pan flat side down and fry for a few minutes until golden brown underneath.
- Steam to finish – Add water to the pan and quickly cover with a lid. Let the dumplings simmer and steam for about 11 minutes, or until cooked through. Most of the water should be absorbed during cooking. Check halfway through and add a splash more water if needed.
- Make the dipping sauce – In a small bowl, whisk together the soy sauce, rice wine vinegar, sweet chilli sauce, honey and sesame oil until well combined
- Serve – Serve the dumplings hot with the dipping sauce, topped with diced spring onions and toasted sesame seeds, if you like. Then try not to eat them all straight from the pan!
Notes
- Hot water dough – The water needs to be very hot to help create a soft, pliable dough that's easier to roll and shape. Kettle-hot is ideal.
- Keep wrappers covered – Once rolled, the dumpling wrappers can dry out quickly, so keep them covered with a clean tea towel while you work.
- Seal well – Make sure the edges are firmly crimped to stop the filling escaping during cooking. No one wants a leaky dumpling.
- Check the pan – Keep an eye on the water while steaming and add a splash more if the pan dries out too quickly.
- Make ahead – The dumplings can be assembled in advance and kept covered in the fridge for a few hours before cooking.
- Serving idea: Great with extra spring onions, sesame seeds, and a little chilli oil if you like a bit more kick
Related
Pairing
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